RECIPE 31: Tres Leches ‘Three Milks’ Cake

July 29, 2007 in 2007: Recipe of the Week, A Front Page Item, Recipes | No comments

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                    Tres Leches ‘Three Milks’ Cake

Recipe By:
Serving Size: 10
Cuisine:
Main Ingredient:
Categories: Easy, Cake, Desserts

-= Ingredients =-
Cake
5 ea Eggs ; Separated
1 cup Sugar
1 cup Self-Rising Flour
1 teaspoon Vanilla Extract
Syrup
1 ea 14 ounce Sweetened Condensed Milk
1 ea 12 ounce Evaporated Milk
1 cup Milk
1 tablespoon Vanilla Extract
Meringue Frosting
3 ea Egg Whites
1 cup Sugar
1 teaspoon Vanilla Extract
Garnish
to taste Fresh Mint Sprigs ; Optional
1/2 pint Strawberries ; Halved
1/2 pint Strawberries ; Hulled Sliced

-= Instructions =-
CAKE:
1. Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F.

2. Separate 5 eggs, and beat the egg whites in a large mixing bowl. Slowly add 1 cup sugar to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool.

SYRUP:
3. Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake until the cake can absorb no more syrup. Usually, you’ll have a bit more than half of the syrup remaining.

MERINGUE FROSTING:
4. Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form.  Stir in 1 teaspoon vanilla. Frost the cake.

5. Refrigerate cake before serving.

6. Garnish with halved berries and mint, if desired. Serve with sliced berries.

7. Serve cold.

NOTES : It is a delicious cake with a special syrup on it, and a meringue frosting.  This cake requires refrigeration, and is served cold.
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